The 4 Commandments Of Grilling Chicken
Grilling is one of the best ways to cook chicken breasts. The high heat cooks it fast and keeps it from drying out. What makes it even better? A good marinade, which will make it extra tender. Marinade options are endless with chicken giving you different ones you can try all summer long! Here are the most important tips to follow before firing up the grill.
1. Pick a marinade.
If you're a planner, start marinating your chicken the night before you're gonna grill. If you're lazy (like us!), set aside 20 minutes before you grill for the flavors to start to meld. A good marinade has four components: acid (like lemon juice or balsamic vinegar), one key seasoning (dijon, fresh or dry herbs), fat (olive, sesame, or veg oil), sweetness (we always go for honey when grilling), and last but certainly not least, SALT. Don't skimp or you'll regret it. We love the marinade on this California Grilled Chicken.
2. Get the grill HOT.
Grills work better when they're super hot, so don't be afraid to crank the heat to high and, like a skillet, heat it up before you add your food.
3. Bring chicken to room temp.
Cold chicken will seize when it hits a hot grill and the extreme temperature difference causes it to get tough and chewy. Take your chicken out of the fridge while your grill heats up.
4. Don't fuss with it.
Remove your chicken from its marinade and place on grill. Grill 10 minutes, then flip and grill 10 minutes more. Only flip that one time — don't mess with it too much. It'll cook more evenly and be juicier if you leave it alone and let it do its thing.
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